Stack three sheets of phyllo dough on a work surface. For cups,use a three inch round tart pan or mold to cut out circles, andthen place the circles in 2 1/4" tart pans. For boats, use a 41/2 x 2" boat-shaped tart mold as a guide and place the phyllo into3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 cupsor boats.

Bake at 425 for 6-8 minutes. They should be golden brown. Removecarefully from the molds and cool on a wire rack.

Heat 1 T olive oil in a frying pan. Cook onion over medium-lowheat until soft but not browned (5-6 minutes). Add the pine nutsthe garlic, and the cumin, cardamom, cayenne, and cinammon. Cook2-3 minutes. Add mushrooms and cook until soft. Add raisins.Transfer to a plate.

Heat 1 T olive oil in the frying pan. Stir-fry the steak until itchanges color. Add the mushroom mixture and combine. Season withpepper, and salt if desired. Spoon filling into cups or boats.Sprinkle with cut chives. Serve warm.